Effect of delay time before chilling on toughness in pork with high or low initial pH
- 1 January 1987
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 19 (1) , 27-37
- https://doi.org/10.1016/0309-1740(87)90097-0
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
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